When ready to go to the next stage, take chicken out
for at least one hour before steaming. Use a bowl deep enough to catch all
the juices.

Steam on high heat for 25 to 30 minutes, depending on
the size of the chicken. (Note: Chinese like their chicken on the pink side,
i.e. meat just cook and there are still traces of blood in the bones. If
this is not your preference, steam the chicken a bit longer, however, the
texture will become firmer and not as velvety).

Remove the chicken from the bowl and reserve all the
juices. (Note: if there is not enough, make it up with water). Cool both
slightly.

Quarter the chicken and lay them in a deep, flat tray.

Add the Chinese wine to the chicken stock, mix and
pour over the chicken and leave overnight, turning the chicken pieces once
after 6 hours.

Remove the chicken pieces and cut into 1” by 2” sizes.

Lay them on a serving plate and sprinkle 1 to 2
tablespoonful of the wine-stock over the chicken (Note: the wine-stock can
be saved and used again.)